Source: Food Science and Technology. Unidade: FCF
Subjects: ROMÃ, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, NUTRIÇÃO
ABNT
MELO, Illana Louise Pereira de et al. Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.). Food Science and Technology, v. 36, n. 1, p. 132-139, 2016Tradução . . Disponível em: https://doi.org/10.1590/1678-457X.0069. Acesso em: 17 out. 2024.APA
Melo, I. L. P. de, Carvalho, E. B. T. de, Silva, A. M. e O. e, Yoshime, L. T., Sattler, J. A. G., Pavan, R. T., & Mancini-Filho, J. (2016). Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.). Food Science and Technology, 36( 1), 132-139. doi:10.1590/1678-457X.0069NLM
Melo ILP de, Carvalho EBT de, Silva AM e O e, Yoshime LT, Sattler JAG, Pavan RT, Mancini-Filho J. Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.) [Internet]. Food Science and Technology. 2016 ; 36( 1): 132-139.[citado 2024 out. 17 ] Available from: https://doi.org/10.1590/1678-457X.0069Vancouver
Melo ILP de, Carvalho EBT de, Silva AM e O e, Yoshime LT, Sattler JAG, Pavan RT, Mancini-Filho J. Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.) [Internet]. Food Science and Technology. 2016 ; 36( 1): 132-139.[citado 2024 out. 17 ] Available from: https://doi.org/10.1590/1678-457X.0069